Directions

Mix all spice ingredients together.

Rub spice mixture on brisket, both sides and refrigerate overnight.

NEXT DAY: Place carrots and beets and some onions in the bottom of your crock-pot, add brisket, then cover with the rest of the onions and the cabbage. Combine beer and orange juice, and pour into pot. Cook on low for 6 – 8 hours.

To serve, slice brisket and serve with vegetables and broth. Mashed potatoes would go nicely, too! HAPPY ST. PATRICK’S DAY!